Instructions: Wash kale leaves and pat dry with paper towel. Place one leaf on top of the other. Cut the stems off. Roll the leaves like a cigar and slice or chop them into small pieces (I like them about a 1/8 of inch thick).  Place kale into a large bowl; add tomatoes, onions and nuts.  Season the mixture with salt and pepper to your taste. Drizzle the dressing over the salad and serve.

To toast the nuts: Heat the oven at 375 degrees for 10 minutes.  Place the nuts in a baking dish or on a sheet of aluminum foil. Bake for 7 minutes.

Total time: 25 minutes                                               
Serves: 6 to 8 people


2 bunches of Black or Regular Kale (TJ’s and other stores have chopped kale)
2 cups cherry tomatoes cut into halves
1 cup crumbled feta (or goat cheese)
1 medium sliced red onion
1 cup roasted walnuts
Salt and pepper to taste
¼ cup Earth & Vine Honey Pear Dressing